Instructions
1
Bring a large pot of lightly salted moisture to a heat to boiling point.
2
Place cabbage head into moisture, put a lid on pot, and fiery up until cabbage leaves are slightly softened enough to remove from head, 3 mins.
3
Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 mins.
4
Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs.
5
Set whole leaves aside.
6
Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
7
soften shortening in a large skillet over medium-high fiery up.
8
fiery up and agitate shallot in fiery shortening until soft, 5 to 10 mins.
10
agitate shallot, beef, pork, rice, garlic, 1 teaspoon seasoning, and 1/4 teaspoon pepper together in a large container.
11
Preheat oven to 350 degrees F (175 degrees C).
12
Place about 1/2 cup beef mixture on a cabbage leaf.
13
Roll cabbage around beef mixture, tucking in sides to create an envelope around the flesh.
14
Repeat with remaining leaves and flesh mixture.
15
Place cabbage rolls in a layer atop the finely sliced cabbage in the casserole dish; augment the taste rolls with seasoning and black pepper.
16
whip tomato bouillon, tomato nectar, and ketchup together in a container.
17
transfer tomato bouillon mixture over cabbage rolls and put a lid on dish wish aluminum foil.
18
cook thoroughly in the preheated oven until cabbage is soft and flesh is cooked through, about 1 hour.